The Pass
As a special festive treat, if you dine with us
from now until Christmas Eve each guest will be greeted with a
complimentary glass of Champagne to add extra sparkle to the
occasion !
Taking the 'Chef's
Table' concept and exquisitely developing it, diners at the 22
cover restaurant are closely involved in the kitchen
drama. Situated in the heart of an award winning kitchen,
guests will enjoy the drama and creations of Head Chef, Matt Gillan
and his team in full performance.
The Pass is a
skilful and thorough response to the contemporary interest in the
provencance of ingredients used.
At South Lodge the culinary process from farm to plate is
closely followed so diners can trust the origins of their food and
now see it prepared, cooked and presented.
The Pass offers superb
tasting menus, inspired by the surrounding area and featuring
locally supplied seasonal produce and fair trade
items. Already making headlines with the press, now is the
time to book your table and let the performance begin!
Lunch
5 course tasting menu for £28 and 7 course tasting menu for
£38
Dinner
7 course tasting menu for £68 and 9 course tasting menu for £78
per person
For table bookings please call +44 (0)
1403 891 711 or click on 'Book at Table' above where you can book
online
Sample menus to whet your appetite!
5 Courses
Vanilla confit salmon,
lobster beignet, aniseed emulsion
Lion of rabbit, carrot
puree, chick pea fritters, celery cream
Poached halibut, roast
chicory, fricasse of squid and pearl barley
Saddle of venison, parsnip
puree, honey roast parsnips, morels, potato fondants
Pistachio cheesecake, lime
confit, chocolate bons bons
7 Courses
Jerusalem
artichoke veloute, roast scallop, sweet
corn
Beetroot tartare,
orange jelly, capers, horseradish cream
Terrine of poached
chicken and potato, oyster mushrooms, tarragon
mayonnaise
Roast sea bass,
crab and truffle orzo,cauliflower cream,
langoustine
Fillet of beef,
braised ox cheek and tongue, onion puree, carrot fondants,
Madeira
Apple panacotta,
caramel cannelloni, apple sorbet
Hazelnut delice,
milk ice cream, oat clusters, poached
pear
9 Courses
Jerusalem artichoke
veloute,roast scallop, sweet
corn
Ballotine
of quail, organic duck liver, stuffed leg, cabbage puree, game
consommé
Salad of
poached salmon and lobster, saffron sabayon
Roast
frogs legs, snails, bacon bon bon, parsley sauce, blackened
onions
Fillet of
sea bass, crab and truffle orzo,cauliflower cream,
langoustine
Saddle of
venison, parsnip puree, honey roast parsnips, morels, potato
fondants
Spiced
poached pear, pain perdu,vanilla
cream
Apple
panacotta, caramel cannelloni,apple
sorbet
Tonka bean
parfait, hot chocolate mousse,baileys marshmallow,
malt anglaise
Vegetarian Menu
Jerusalem
artichoke veloute,sweet corn
Beetroot tartare,
orange jelly, capers, horseradish cream
Terrine of confit
potato, oyster mushrooms, truffle mayonnaise, pickled
mushrooms
Pumpkin
agnollotti, pumpkin puree, goats cheese beignet, walnut
salad
Poached quails
eggs, cauliflower puree, blinis, lettuce sauce
Cylinder of red
onion, parsnip puree, trompets, cheese puffs, carrot
emulsion
Spiced poached
pear, pain perdu,vanilla cream
Apple panacotta,
caramel cannelloni,apple sorbet
Tonka bean
parfait, hot chocolate mousse,baileys marshmallow,
malt anglaise